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Sweet Corn and Pan-Seared Bacon Risotto
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Sweet Corn and Pan-Seared Bacon Risotto

Indulge in the savory sweetness of summer with our irresistible Sweet Corn and Pan-Seared Bacon Risotto recipe. As the sun-kissed days lengthen and cornfields sway in the warm breeze, there's no better time to savor the golden kernels of freshly harvested sweet corn. Paired with the richness of crispy pan-seared bacon, this risotto is a symphony of flavors that sings of lazy evenings spent gathered around the grill and laughter-filled backyard gatherings. Join us with this comforting yet vibrant risotto that embodies the spirit of summertime feasting.

Time
1hr
Ingredients
8
Servings
8
Products

Servings

4

Ingredients

8

Cook Time

1 hr.

Product used:

Long-Grain White

Difficulty

Moderate

Ingredients

48-ounce carton low-sodium chicken broth

12-ounces sweet corn

4 1/2 Tbsp. unsalted butter

1 sweet onion, diced

3 cloves garlic, minced

1 1/4 cups Riceland long-grain white rice

1 cup grated parmesan

8-ounces thick sliced bacon

Preparation

  1. In a large saucepan melt 3 tablespoons butter over medium heat and cook sweet onion until soft and translucent. Add garlic and cook for another minute.
  2. Stir in rice and toast until lightly brown, 2-3 minutes.
  3. Add 1/2 cup of chicken broth and stir until pan deglazes and broth evaporates. Reduce heat to low.
  4. Add a 1/2 cup chicken broth at a time, stirring until absorbed before adding more (this process should take 25-30 minutes).
  5. While the broth simmers, chop bacon and add to skillet over medium-high heat.
  6. Cook bacon until it begins to render and add corn. Saute bacon and corn until crispy.
  7. Add parmesan cheese to risotto and stir until melted. Add bacon and corn mixture. Serve immediately.

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